Ingredients
10.24l
Water
8.8kg
Raisins
Method
Kneading: mix all ingredients into a smooth and well developed dough
After kneading, directly mix filling in
Dough temperature: approx. 27°C
Scale: approx. 2000 grams (30 pieces)
Dough proof: approx. 10-20 minutes
Dividing: divide and round up. Place 2 rows of 3 dough pieces next to each other on baking sheets.
Final proof: approx. 80 minutes
Decorating: use crossing paste to make a cross on all buns
Baking: approx. 10-11 minutes at 260°C
